Apricot Jam Coffee Cake

This moist cream cheese-based coffee cake has a layer of apricot jam and a sweet coconut topping with big flavor--thanks to a few minutes under the broiler.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 447 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 (8 ounce) package cream cheese, softened
• 2 large eggs
• 2 cups shredded coconut
• 2 cups sifted cake flour
• 1 (10 ounce) jar apricot preserves
• 0.25 cup milk
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 cup unsalted butter, softened
• 0.33333334326744 cup unsalted butter, melted
• 1.25 cups white sugar
• 0.66666668653488 cup packed brown sugar

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.

Step 2

Sift cake flour, baking powder, baking soda, and salt into a bowl; set aside.

Step 3

Combine sugar, cream cheese, and softened butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs and vanilla extract; beat well. Add flour mixture alternately with milk, beating after each addition until smooth. Spread 1/2 of the batter into the prepared pan. Spoon apricot preserves on top and cover with remaining batter.

Step 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Remove cake and set on a wire rack. Turn on the broiler.

Step 5

Combine coconut, brown sugar, cinnamon, and melted butter for the topping in a bowl; stir until well distributed. Sprinkle topping over the cake.

Step 6

Place the cake back into the oven and broil until topping is golden brown, about 3 minutes.

Step 7

Let cool on a wire rack, about 30 minutes.